Macrobiotic Oatmeal Cookies

wpid-IMAG0785.jpgThere’s something oddly satisfying about oatmeal cookies – maybe its the way the sweetness brings out the flavour of the oats, or that creaminess of the oats behind the crunch or crumble of the cookie.

Oatmeal cookies are really simple to make, and there are endless recipes out there to satisfy the particular way anyone likes to enjoy them.

I wanted to make an oatmeal cookie that was just as sweet and satisfying as your typical oatmeal cookie, but without any processed sugars or animal ingredients. Pure, whole grain deliciousness.

They were crunchy on the outside when they were freshly cooled out of the oven, but by the next day that crunchiness had gone, so they end up being more of a soft oatmeal cookie – and a very simple as a breakfast option that will keep you full!

As a note, the cookie batter will need to sit in the refrigerator to cool for a few hours until the oats have soaked up some of the liquid and the batter is more firm, so plan to make it a few hours ahead of baking them.

Update: I made these cookies with chocolate chips, too! You can check out the recipe here.

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Ingredients:
– 3 cups rolled oats
– ¾ cup spelt flour (or other whole grain, i.e. brown rice)
– ¼ cup arrowroot starch
– ½ tsp salt
– 1 tsp cinnamon
– ¾ cup maple syrup
– ½ cup safflower oil
– 1 tsp vanilla
– ¼ cup boiling water
– 1 tsp baking soda

Boil water and combine with baking soda. Mix oats, flour, starch, salt, and cinnamon in a large glass bowl. Stir maple syrup, oil, vanilla, and hot water into dry ingredients with a wooden spoon until just mixed through. Cover bowl and let cool in refrigerator for an hour or two – until completely cooled through and firm.

Preheat oven to 350 degrees. Using spoons, portion out balls of 1-2 tbsp of batter – smaller cookies will cook faster and be a bit crunchier, larger cookies will need a few more minutes and be softer.

Bake at 350 degrees for about 10 minutes for smaller cookies and about 15 minutes for larger cookies, or until golden and fragrant. Let cool on a rack.

Recipe makes about 24 large cookies or 48 small cookies.

Enjoy!

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8 thoughts on “Macrobiotic Oatmeal Cookies

    • Hmm something like a tapioca starch could replace it, or kuzu. Potato starch even if you don’t mind the flavour. The arrowroot helps bind the cookie together – the spelt makes a crumbly cookie, so you could also use a full cup of a starchier flour (white rice, wheat). Chia or flax seed could probably be used; 2 or 3 tbsp finely ground to replace the arrowroot (I’d mix that into the boiling water and baking soda to generate a congealing effect similar to egg whites). They definitely are a tasty treat 🙂 I crumbled some over a hot berry-lemon sauce today for a delicious dessert!

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      • Oh my, they are AWESOME! I ended up putting 2 TBSP of ground flax in the boiling water and they actually ROSE! They turned out these chewy, almost “bready” soft baked cookies. So yummy. I’m gonna include your link in my blog post today with pictures! 🙂

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  1. Pingback: Going on no sleep and living in our kitchen – Gratitude | Family, Faith, Food and Fabric

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